Chicken and Dumplings

5 from 1 vote

This warm and comforting recipe is perfect for chilly nights. Homemade dumplings and tender chicken make one amazing dish.

Prep Time30 mins

Cook Time4 hrs

Total Time4 hrs 30 mins

Course: Main Dish

Cuisine: American, Southern

Servings: Servings

Calories: 580kcal

Author: Beth Mueller

Equipment

Soup Pot
Rolling Pin
Mixing Bowl

Ingredients

6 chicken breasts with bones and skin can substitute 1 or 2 whole chickens
12 cups chicken broth
Chicken base to taste
6 stalks celery leafy parts too, cut into big pieces
1 large onion quartered
¼ to ½ cup dried parsley or one bunch of fresh parsley
8 cups all-purpose flour plus more for rolling out dumplings
¼ cup butter
¼ cup rendered chicken fat or butter if your chicken does not produce much fat
1 cup milk
6 eggs beaten

Instructions

Put chicken breasts, chicken broth, chicken base, celery, onion, and dried parsley into a pot and add enough water to completely cover the chicken. Bring it to a boil, then turn it down and simmer for about 2 hours. Skim any fat off the top as it comes up and reserve for later. If using a cooked rotisseries chicken, remove bones and skin and add to the pot, but reserve meat for later.
Strain the broth and return it to the pot. If it is too salty, add water. If it is too weak, you can simmer it down more or add more chicken base.
If the chicken had little fat on the top, add about 1/2 stick of butter to the fat. You want about 8 tablespoons of fat and/or butter. Add milk and beaten eggs.
Place 8 cups of flour into a large mixing bowl. Make a well in the center, add the egg mixture, and stir. If it seems too dry, add some broth from the pan. If it seems too wet, add flour a little at a time. It should be a little sticky. Sprinkle countertop with flour, place dough on counter, and add a little extra flour on top. Roll dough to ¼-inch thickness. Cut dumplings.
Bring the broth back to boil, drop in the dumplings one at a time so they don’t stick to each other. Boil together for 5 to 10 minutes and stir often so they don’t stick to the bottom and burn. Then, put a lid on them and turn the heat off. Let them sit for about an hour.

Notes

Rotisserie chicken can be substituted for raw chicken. Remove the meat from the carcass before cooking and only simmer the bones, skin, and any accumulated liquid in the bottom of the package.

Nutrition